Waitrose and Partners
Thai-style fried greens with crispy shallots

Thai-style fried greens with crispy shallots

5 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseSide
  • Prepare30 mins
  • Cook20 mins
  • Total time50 mins

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Ingredients

  • 200g shallots, finely sliced (use a mandoline if possible)
  • 300ml Vegetable oil
  • 1 tsp caster sugar
  • 1 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 200g Tenderstem broccoli, trimmed
  • 200g swiss chard, trimmed
  • 4 garlic cloves, finely chopped
  • 115g pack baby leaf spinach
  • 1 red chilli, finely sliced

Method

  1. To make the crispy shallots, put the shallots in a medium pan and cover with the cold vegetable oil; set over a medium heat. Heat until bubbling, then fry, carefully moving the slices with a large spoon every so often, for around 4-8 minutes until evenly browned and crisp. Turn off the heat then, using a spider (or slotted) spoon, carefully transfer the shallots to a plate lined with kitchen paper; set aside.

  2. In a small bowl, mix together the sugar and 1 tbsp just-boiled water, then stir in the soy and oyster sauces. Set aside. Slice the broccoli and chard stalks into 2-3cm lengths. Put a large frying pan over a high heat and drizzle in 1 tbsp oil from the shallot pan. Add the garlic, broccoli and chard stalks and fry for 3 minutes, until starting to soften. Tear in the chard leaves and continue to fry for a couple of minutes, then stir in the oyster sauce mixture. Fry for 1-2 more minutes, then stir in the spinach and chilli; cook until just wilted. Transfer the greens to a serving plate and sprinkle over the shallots to serve.

Cook’s tip

Make this flavoursome side dish vegetarian by replacing the oyster sauce with 1 tbsp hoisin sauce and using 1 extra tbsp soy sauce.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

580kJ/ 140kcals

Fat

8.2g

Saturated Fat

0.6g

Carbohydrates

8.7g

Sugars

5g

Fibre

5.2g

Protein

5.3g

Salt

1.7g

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Overall rating (5/5)

5 out of 5 stars1 rating